Rigatoni Florentine

• 1 (16 ounce) package rigatoni pasta
• 2 tablespoons olive oil
• 2 pounds boneless chicken, cubed
• 3 cloves garlic, chopped
• 1 pint heavy cream
• 26 ounces spaghetti sauce
• 10 ounces fresh spinach, washed and chopped
• 1 cup shredded mozzarella cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet; saute until golden. Add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.
3. Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.

rigatoni pasta, olive oil, chicken, garlic, heavy cream, spaghetti sauce, fresh spinach, mozzarella cheese

Taken from www.allrecipes.com/recipe/15419/rigatoni-florentine/ (may not work)